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SWIRL CHEESECAKE WITH STEVIA

Since my mom is a diabetic, I can only use sugar substitutes. I currently use Stevia Extract in the Raw which I find to have the best sweetening taste without any after taste. This is a great tasting dessert to make with an all natural no calorie sweetener. Hope you enjoy :)

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Preparation

CRUST
Preheat oven to 350° F.
Spray 9" spring form pan with non-stick cooking spray. Place 9" cardboard cake liner in bottom of pan and cover with parchment paper.
In small bowl combine ingredients; blend well.
Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.
CHEESECAKE FILLING
Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.
In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 14 packets of Stevia Extract In The Raw and vanilla. Blend well.
Pour mixture into cooled graham cracker crust. Set aside.
Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining two packets of Stevia Extract In The Raw.
Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.